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Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Martha Stewart Living, December 2010

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Yield:
Makes about 10 dozen
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Ingredients

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Directions

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  • Once the flour is incorporated according to dough recipe, beat in almonds and ginger. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.

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  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

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